Bruschetta Romana Piccante (spicy Roman Bruschetta)

3/4 ts Red wine vinegar

1/4 c Olive oil

6 tb Parsley, chopped

3 tb Basil, chopped

1/2 ts Garlic, minced

1/8 ts Red pepper flakes -=OR=-

1 ea Red chili, minced

2 tb Fresh breadcrumbs, if needed

6 sl Italian country-style bread,

-- cut 3/4" to 1" thick & -- halved 1 tb Olive oil

Whisk together the vinegar & oil. Stir in the parsley & basil. Add the garlic & pepper flakes. Leave for 2 hours to let the flavours meld. If the mixture seems to thin, add the breadcrumbs. Grill or toast the bread slices. While they are still warm, brush with a little olive oil, spread with the bruschetta topping & serve.